Directions

Form potatoes into 8 (1/2-inch-thick) patties. Brush tops with egg and sprinkle with half of crumbs, pressing to adhere. Turn patties over and repeat on other side. Place patties on large platter or cutting board and freeze 20 minutes. Meanwhile, chop celery, pepper, and garlic.

While sauce simmers, in 12-inch skillet, heat 1/2 cup oil on medium-high until hot but not smoking. Add 4 patties to pan. Cook 2 to 3 minutes per side or until golden brown, adjusting heat as necessary. Transfer to paper-towel-lined platter. Repeat frying with remaining patties.

To saucepan, add shrimp and hot sauce. Cook 5 minutes or until shrimp are opaque throughout and cooked, stirring occasionally. Serve shrimp mixture over potato patties; garnish with green onions.